The news that a Scottish film 'Sweet Sixteen', set and made in Greenock,
has won a top European award for its English director, Ken Loach, is a
welcome boost for film-making in Scotland. The gritty production won Ken
Loach the critics' prize at the European Film Awards held in Rome on
Saturday 7 December 2002. His latest successful film set in Scotland
follows in the footsteps of other Scottish based films which he has
directed - 'My Name is Joe', starring Peter Mullen, and 'Carla's Song',
starring Robert Carlyle. The highly acclaimed 'Sweet Sixteen' is about a
young man, played by Martin Compton, who turns to heroin dealing to raise
money to improve the life of his family. The film might have received
critical acclaim but the subject matter, understandably, didn't go down
too well with the good townspeople of Greenock.
Although 'Sweet Sixteen' is featured in a recent publication 'The Pocket
Scottish Movie Book' by Brian Pendreigh (Mainstream Publishing £6.99),
Saturday's award came too late for inclusion in a book which is a must for
all movie buffs. A very handy Christmas or Hogmany stocking filler for all
Scots, tourists coming to Scotland and, of course, film fans, 'The Pocket
Scottish Movie Book' provides a concise A-Z guide to Scotland in film.
Packed with intriguing information, little known facts, maps and
photographs, it is an indispensable guide to Scotland's contribution to
cinema (and television). The book proves that there is far more to
Scottish movies than just Mel Gibson and 'Braveheart'.
This week's recipe should prove very useful when you take your children or
grandchildren to see the latest Harry Potter blockbuster (featuring
Glenfinnan Viaduct). Butter Tablet should go down a treat. This superb
tablet recipe is from 'The Baker's Tale' by cookery writer Catherine Brown
(Angels' Share £12.95) and was the one used by James 'Mr Jimmy' Burgess
when working at Glasgow's One Devonshire Gardens. He acknowledges getting
the recipe from a Mrs Mathieson who had won a SWRI competition with it. It
is indeed a champion recipe and all Scottish bairns from 3 to 93 love
Ingredients : 5 fl oz (150ml) milk; 6oz (175g) unsalted butter; 1lb 12oz
(800 g) caster sugar; 8oz (225g) condensed milk
Yields : 32 pieces
Use a large 5-6 pt (3 L) thick-based aluminium pot to make tablet. Line
tray 7 x 10 1/2 inch (18 x 27 cm) with layer of tinfoil covered with layer
of cling film. Place prepared baking tray in the freezer overnight.
Put milk and butter cut into cubes into the pan and melt. Add the sugar
and stir to dissolve. When dissolved and beginning to simmer, add the
condensed milk. Stirring all the time to prevent burning, simmer for about
9-10 minutes or until the mixture turns light amber in colour. To test for
readiness : put a little in a cup of cold water and it should form a
softball (116 deg C on sugar thermometer). Take off the heat, place on a
wet cloth and beat until the mixture lightens a little in colour and
begins to thicken and 'grain'. Do not allow it to become too thick or it
will not pour well.
Pour into the chilled tray. Leave for 30 minutes to set. Cover with cling
film and put in the freezer for one-and-a-half hours. Take out. Remove
from tin and turn onto a cutting board. Leave for ten minutes. Score the
tablet into four squares with the heel of a sharp knife. Break into four.
Then score each square into three lengths. Break off each length. Score
into cubes. Finally break into small cubes.